I don’t know about you, but I get stuck in a rut when it comes to lunches. Same old fried egg sandwich or leftover spaghetti every day. Well here’s a recipe that lets you use up some of the veggies in the refrigerator and provide a very tasty, low calorie meal…a lunchtime healthy tuna salad.
This is so easy to throw together but provides tons of protein and satisfies like a much more calorie laden lunch. Heck, you’ll probably use up the 151 calories in this dish just chomping on the raw vegetables in this. (Not really, I made that up).
I used my mandolin, (like this one), to thinly slice the carrot and radish. Then I put a shredding attachment on the mandolin to finely shred the two kinds of cabbage. It took only a minute to shred the cabbage. If you don’t have a mandolin, this one is a really good inexpensive one.
The tuna fish was separated in the can with a fork which is easier than trying to separate it in a bowl. Just poke your fork into the can and twist a bit to break it up.
You could use just about any vegetable you have in the refrigerator to make the tuna salad. I used the cabbage, arugula and radish greens.
It seems a shame to throw away the tops of radishes. Just wash them well and dry in a salad spinner. Store in the refrigerator in a plastic bag and use for your next salad. They’re really tasty.
Next time you’re in a bind for a decent lunch, give this healthy tuna salad a try and you’ll be able to use up some of the veggies in the fridge.
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Lunchtime Healthy Tuna Salad
- 1 5 oz . can water packed Albacore tuna
- 2 cups grated cabbage , I used red and green
- 1 medium carrot sliced thinly
- 1 or 2 radishes , sliced thinly
- 1/4 cup chopped arugula
- 1/4 cup chopped radish leafs
- 1/4 cup Dannon whole milk plain yogurt
- 1 tbsp Miracle Whip or mayo
- 1/4 tsp salt
- 1/4 tsp black pepper
- Drain the water from the tuna, use a fork to break it up then place in a medium sized bowl.
- Add all the other ingredients and toss well to combine.
- Serve cold.
Recipe NotesIt is best to use this salad right away. If stored overnight in the refrigerator, the salt will draw the liquid from the vegetables and not be as appetizing.